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Post by end0f3verything on Oct 20, 2009 8:43:54 GMT 10
This is the place for those subject's that just don't belong in any other board,post anything from history to why the sky is blue.
Enjoy.
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Post by dlslith on Oct 20, 2009 8:51:35 GMT 10
Nice, a place we can talk about food too. Although I have started two threads in that category already, in one of my many drunken stupors
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Post by end0f3verything on Oct 20, 2009 9:05:09 GMT 10
Slith if you can tell me how to make akee and saltfish or paella I will be ur friend for fuckin life lol
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Post by end0f3verything on Oct 20, 2009 9:05:46 GMT 10
Hell not that I aint already,I'l be ur double friend for life!
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Post by dlslith on Oct 20, 2009 10:32:31 GMT 10
Akee is from the islands (caribbean) its a fruit that is used in many dishes. The one I know best is smoked in a pit, with banana leaves and salt cod. Can't remember the name of the dish, but it was taught to me by a chef from the islands. The salt cod needs to be soaked in cold water for a couple of days to draw out the salt. Bones are a bitch to get out though. Paella is a potpourri of spanish cuisine. rice, sausage, beans, tomatoes, shrimp etc. And of course the spicing is important. I use cajun seasoning as it blends well. Spanish Paprika is a must in this dish as well. It's a casserole, but done in a pot
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Post by dlslith on Oct 20, 2009 10:39:43 GMT 10
Liquid to rice ratio is always 2 to 1 with the paella
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Post by sawltydawg on Oct 20, 2009 10:44:25 GMT 10
dont forget to toast the rice first in a little oil
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Post by brillbilly on Oct 20, 2009 10:49:24 GMT 10
any sort of oil or is it olive oil
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Post by sawltydawg on Oct 20, 2009 11:47:23 GMT 10
olive will work but make sure you don't use extra virgin because it will smoke and burn
i use canola because it has a high smokepoint
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Post by concrete on Oct 21, 2009 2:01:28 GMT 10
God!! I hope this works. Three things. 1. Always roast and skin the peppers. 2. If you use proper spanish, or rissoto rice. Do not dry fry first. 3. Get a proper paella pan, with lid. Really. It does make a difference, otherwise, use the biggest skillet you have. Never use a pot or a wok. The recipe ive posted is tried and tested. Sorry bout the pic. My scanner is a proper tart.
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